Preheat oven to 350 °F
Line a baking dish with parchment paper
Cut the top of the pumpkins off and scoop out the seeds and a little more to make room for the filling
If you want you can keep and dry the pumpkin seeds, a pretty yummy snack
Add some olive oil and roast the pumpkin for 20 to 30 minutes until soft
Combine the water, Quinoa and 1 tbsp oil in a sauce pan and bring to boil
Cook until water is absorbed and Quinoa is soft
Heat 1 tbsp oil in a skillet pan , add in chickpeas and cook for 5 minutes
Add in Quinoa, salt, pepper, paprika, milk and cook for another 5
Remove pumpkin from oven and fill with the Quinoa mix
